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Low-Carb Baked Greek Meatballs with Feta and Oregano!

In a few hour I’ll get on an airplane and fly off for a week-long get-away to Costa Rica, where I’ll spend time with some good friends. Through the miracle of technology I’ll still have some posts showing up here, but while I’m traveling replies to comments will probably be a bit slower than usual.

Before I leave this morning I want to remind you about these Low-Carb Baked Greek Meatballs with Feta and Oregano that are a favorite I’ve made many times through the years! If you like Greek flavors this is an easy dish that won’t make you think about being on a diet. You can serve these meatballs as a main dish for dinner, but I’m sure they’ll disappear pretty quickly on a party buffet table as well.

This recipe for these tasty low-carb Greek Meatballs came from the The South Beach Diet Quick and Easy Cookbook (affiliate link) and I first made these tasty meatballs clear back in 2005. I love all the Greek flavors like Feta cheese, oregano, and red wine vinegar, and those ingredients really bump up the taste of these meatballs.

However, I do want to warn you that because these are gluten-free meatballs with no bread crumbs or oatmeal, some liquid oozes out of the meat during the cooking process. Just expect that to happen, and you can even spoon the liquid off a time or two if you’d like. And if you’re patient and just keep cooking the meatballs even though the pan looks like a mess, the finished meatballs are delicious.

Weekend Food Prep:

These meatballs reheat well, and the recipe can easily be doubled, so the recipe has been added to a new category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!

Low-Carb Baked Greek Meatballs with Feta and Oregano

Yield20 small meatballs

Prep Time15 minutes

Cook Time40 minutes

Total Time55 minutes

These Low-Carb Baked Greek Meatballs with Feta and Oregano look a bit messy while they’re cooking, but you won’t mind that once you’re eating them!

Use a one tablespoon measuring cup to scoop out meat; then roll it into balls with your hands and place in rows in the baking dish.

Bake 15 minutes, after which time you will see some liquid oozing out. (You can scoop some of the liquid out with a spoon if it bothers you; I usually do that.)

Turn meatballs and bake 10 more minutes. Turn again, and bake 5-10 more minutes more or until meatballs are well-browned and cooked through. (I would check one when you turn them the second time and use that to judge how much more cooking time is needed.)

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Perfection, my favorite flavors. Followed recipe to the letter, but instead of meatballs, formed it into a meatloaf, baked at 350F until internal temperature reached 165F/done. I made the tzatziki sauce (which I LOVE), but the meatloaf required nothing, it was perfect as was! This will become a go-to recipe for our family. I love your website and use your recipes frequently. Thank you!